Vacation in the North? Watch out for these pancakes
A large part of the fun of going on vacation is encountering a menu that you can’t make head or tail of. That can lead to delicious surprises, but there’s also a danger lurking. Like these pancakes, which you can order unsuspectingly in places such as Norway and Sweden. Watch out: blodplättar are not what you think!
Blodplättar: not just pancakes
You might think they look like chocolate pancakes, but don’t be fooled. Blodplättar are little pancakes in which blood has been stirred into the batter instead of eggs. Compare them to blood sausage, and the taste is more or less comparable too. In the past, the pancakes were mainly made during slaughter season, when fresh pig’s blood was available. People in Northern Europe think it’s actually a shame to throw that away or turn it into fertilizer or something, so blood pancakes are still cheerfully featured on menus there.
Jam on top
Quite healthy, according to experts. Just like eggs, blood is packed with protein, which also helps keep the flour and water (or milk) together while baking. A little anemic? Then these pancakes are also really good for you. They may taste a little metallic, but that won’t bother you anymore when you serve them with lingonberry jam, or savory, with fried onions and reindeer meat. Sprinkle some sugar over them, or add some gravy, and you have a substantial breakfast.
Hello, butcher!
Does the idea not give you the creeps, but instead make you want to bake these pancakes yourself? The recipe isn’t that difficult; the biggest hurdle is the pig’s blood. In Finland, you can simply find it in the frozen-food section of your supermarket, but in the Netherlands you’ll have to give your local butcher your sweetest look. Mix equal amounts of blood with rye flour and milk or water, and stir some syrup into the batter for flavor. Let the batter rest for a while, at least half an hour, so the flour can properly absorb the liquid. Then fry about fifteen thin pancakes in a greased, hot frying pan.
